This recipe uses only peanut butter and olive oil as its fat. You can substitute almond butter or soy butter if you have a peanut allergy. Not only is it Phoebe friendly but it's also become a family favorite. Note to other moms: teach your kids to bake. It's an "activity" for them and one less thing for you to do. Chloe's been making these once a week this summer. Phoebe knows how to make coffee. I'm set.
Adapted from Cooking Light magazine
1 cup flour
1 t baking powder
1/8 t salt
1/4 c old-fashioned creamy peanut butter
1 T extra light olive oil
1/2 c granulated sugar
1/4 c brown sugar
1 T vanilla
1/2 c chocolate chips
Preheat oven to 350 degrees. Whisk dry ingredients (flour, baking powder, salt) in a small bowl. Whisk wet ingredients in a medium bowl. Fold dry ingredients into wet ingredients until just combined. Add chocolate chips. Spread thick batter into a 8-inch square pan that has been lined with foil. Bake for 20 to 25 minutes or until a wooden pick comes out clean.